You are looking for inspiration recipes ratatouille lasagna that are unique? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious ratatouille lasagna should have had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of ratatouille lasagna, start from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare ratatouille lasagna good home, because as long as you know the trick, this dish is able become dish special

Ingredients and seasonings required exist for make

1. Prepare 1 red pepper
2. Prepare 1 green pepper
3. Prepare 1 eggplant
4. Use 1 large onion
5. Prepare 3 clove garlic cloves
6. Use 2 tbsp olive oil
7. Prepare 2 large canned whole tomatoes
8. Use 1/3 cup dry white wine
9. Use 2 tbsp tomato paste
10. Use 2 tsp vegetable stock
11. Prepare 1 salt, pepper, sugar
12. Prepare 1 dried thyme, rosemary and marjoram
13. Prepare 1 oz butter
14. Prepare 1 oz flour
15. Use 1 1/2 cup milk
16. Use 2 oz parmesan cheese
17. Use 2 1/2 oz Crème fraîche
18. Use 1 grated nutmeg
19. Use 1 uncooked lasagna noodles
20. Prepare 1 grated mozarella cheese

Layer lasagna with eggplant and zucchini, some roasted red peppers and half of the ricotta mixture; repeat, making the top layer of eggplant and/or zucchini. Rinse eggplant sliced and pat dry. In a bowl combine tomatoes, onions, peppers, and garlic. You can use a different shaped vessel, but make sure to have enough pasta in the right size to form three complete layers.

How to cook Ratatouille Lasagna:

1. for the ratatouille sauce chop red and green pepper, eggplant and onion and mince garlic clove
2. heat olive oil in a big pot, add garlic and onions and stew for 3 minutes
3. add red and green pepper and eggplant, stew for another 7 minutes
4. add canned tomatoes and white wine, cut the whole tomatoes with a knife in the pot, heat for few minutes
5. add tomato paste, vegetable stock and a pinch of sugar and as much salt, pepper and herbs as you like
6. heat for another 10 minutes
7. for the bechamel sauce heat butter in a smaller pot, add flour while stirring the butter
8. heat mixture while stiring for 5 minutes, add milk slowly in small portions and stir well
9. heat for another 5 minutes, add parmesan cheese, crème fraîche, season with nutmeg, salt and pepper
10. cover the bottom of a casserole dish with uncooked lasagna noodles, pour in 1/3 of the ratatouille sauce, cover with lasagna noodles, pour in 1/2 of the bechamel sauce, cover with lasagna noodles and so on…. the last layer should be ratatouille sauce
11. put mozarella cheese on top of it
12. bake in the oven for 30-40 minutes at 390°F
13. enjoy!
14. Done and ready to serve!

If fresh pasta sheets are unavailable, substitute no-boil style store-bought lasagna noodles soaked in hot water for ten minutes and dried on paper towels. Bring a large pot of water to a rapid boil and add the salt. Drain the noodles in a colander, rinse to stop the cooking, drain well, and set aside. Elizabeth Heiskell, aka the Debutante Farmer, is making summer vegetables the focus of two delicious dishes: She shows us how to make classic French-style ratatouille and uses the leftovers in a. Layer with a single layer of zucchini/yellow squash.

how ? Easy isn’t it? That’s the prepare ratatouille lasagna that you do at home. Congratulations enjoy